Task Force Executive Chef Jobs (NOW HIRING)

Position: Executive Chef

Location: Corpus Christi, TX

Salary: $68k-$78k + Benefits

Mid $70k depending on experience Annual Bonus $12k Eligible for long-term incentives - Darden stock options BEST IN CLASS BENEFITS Medical Insurance * Dental Insurance * Vision Insurance * Paid Vacation time * 401k *

Position Summary:

• The Executive Chef serves as the culinary leader of a nationally recognized upscale, almost fine-dining brand, responsible for defining and protecting the integrity of the food program across all locations. This role owns menu vision, recipe execution standards, ingredient sourcing strategy, and kitchen leadership development, partnering closely with Operations, Marketing, Supply Chain, and the executive team to deliver a consistently elevated guest experience at scale. The Executive Chef is both a creative force and a disciplined operator — equally comfortable refining a signature dish in the test kitchen and analyzing food cost variance across a multi-unit P&L.

Mandatory:

• Currently Executive Chef in an upscale/ fine-dining  restaurant
• 5+ years experience as an Executive Chef in Upscale Casual Dining
• Corporate Chain experience as an Executive Chef
• Reasonable job stability (3 jobs in 6 years min)

The Executive Chef needed for a financially stable, casual full service dining. The Executive Chef  is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.  The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience.  The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant.

Key Responsibilities:

• Culinary Vision & Menu Development. Lead the creation, testing, and rollout of seasonal core menus, LTO programs, and chef-driven specials that reinforce the brand's premium positioning. Maintain a forward calendar of culinary innovation aligned with guest trends, ingredient seasonality, and competitive whitespace. Conduct regular tastings, plate presentations, and menu engineering reviews with senior leadership.
• Standards & Execution. Develop and maintain detailed recipe specifications, plating guides, prep procedures, and kitchen training materials to ensure every plate meets brand standard regardless of location. Lead culinary certification and validation visits across the field. Partner with QA and operations teams to address execution gaps quickly and consistently.
• Sourcing & Supply Chain Partnership. Work directly with the supply chain team and approved vendor base to source premium proteins, produce, and specialty ingredients that meet quality, consistency, and cost objectives. Lead vendor cuttings, evaluate new product introductions, and approve all national ingredient changes.
• Financial Stewardship. Own the culinary contribution to food cost, COGS targets, and menu margin performance. Drive recipe optimization, yield management, and waste reduction initiatives without compromising guest experience. Collaborate with Finance on pricing strategy, menu mix modeling, and the P&L impact of culinary decisions.
• Talent Leadership. Build and develop the field culinary leadership pipeline — including Regional Chefs, Chefs de Cuisine, and Sous Chefs — through structured training programs, certification pathways, and ongoing coaching. Set the cultural tone for the kitchen organization: high standards, professionalism, accountability, and respect.
• Brand & Guest Experience. Serve as a brand ambassador in media interviews, industry events, food shows, and high-visibility guest events. Partner with Marketing on culinary storytelling, social content, and PR initiatives. Represent the brand credibly to chefs, journalists, suppliers, and the broader industry.
• Compliance & Food Safety. Ensure all culinary programs and locations adhere to federal, state, and local food safety regulations, allergen protocols, and brand-defined HACCP standards. Lead the response to any food safety or quality incident with urgency and discipline.
• New Restaurant Openings & Growth. Support the culinary readiness of new unit openings, including kitchen design input, equipment specification, opening team training, and post-opening calibration. Contribute to the culinary infrastructure required to support a growing national footprint.

Qualifications:

• A successful candidate will bring 12+ years of progressive culinary leadership experience, with a minimum of 5 years in a multi-unit executive culinary role at an upscale casual or polished casual concept. Demonstrated experience leading culinary across 20+ locations is strongly preferred. Formal culinary education (CIA, Johnson & Wales, or equivalent) is preferred; significant equivalent experience under recognized chefs will also be considered.
• The role demands a blend of creativity and business acumen: a refined palate and strong point of view on contemporary American or globally influenced cuisine, paired with fluency in food cost management, menu engineering, supply chain dynamics, and recipe systematization. Experience operating in a chef-led brand where the menu is a primary guest driver — not a commodity — is essential.
• Strong candidates will demonstrate a track record of building and retaining culinary talent in a high-standards environment, leading through influence in a corporate matrix, and successfully scaling chef-driven food programs without diluting quality. Excellent communication skills, executive presence, and the ability to credibly represent the brand externally are required.
• ServSafe certification (Manager-level) is required. Willingness to travel approximately 40–60% to support field operations, openings, and vendor partnerships is expected.

Requirements

• Proven success in an Executive Chef position
• 5+ experience in a successful high volume full service restaurant with a bar
• Corporate chain experience in full service casual dining environment
• Strong passion for culinary excellence, wine knowledge and service
• Proven ability to develop team
• Knowledge of systems, methods and processes that contribute to great execution
• Stable job history which demonstrates upward career progression

EOE - Equal Opportunity Employe